Angi's tipsy doughnuts

Ingredients for 1 servings:

• 130 ml milk
• 20 g yeast, fresh
• 50 g sugar
• 375 g flour
• 2 eggs
• 2 egg yolks
• 1 vanilla pod(s), including the pulp
• 1 tsp orange peel
• 2 tsp orange liqueur
• 1 pinch of salt
• 60 g butter, soft
• Flour for the work surface
• Fat for frying
• Orange marmalade
• Powdered sugar for dusting

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 55 minutes

time-consuming, but delicious – for 14 pieces

Crumble the yeast with your fingers and dissolve it in the lukewarm milk, then add a pinch of sugar. Mix the yeast milk with 150g of sifted flour in a bowl. Cover and let rise in a warm place for 20 minutes. Then add the remaining sifted flour, sugar, eggs, egg yolks, vanilla pulp, orange zest, a pinch of salt, and orange liqueur to the bowl of a food processor and knead. Gradually knead in the butter and continue kneading for 10 minutes until you have a smooth dough that pulls away from the sides of the bowl. Cover and let rise at room temperature for about 25 minutes. Then knead the dough again and let rise for another 15 minutes. Divide the dough into 14 equal portions (50g each) and roll them into smooth balls by hand on a lightly floured surface. Place the balls on a floured cloth, flatten slightly, and dust lightly with flour. Cover with a cloth and let rise for 1 hour. Heat the frying oil in a large, shallow pan to 160°C. Place the doughnuts, smooth side down, in the hot oil, cover, and fry for 2 minutes. Turn the doughnuts over using two wooden spoon handles. Lightly brown the underside of the doughnuts, turn them over again, and cook both sides a little longer. Briefly submerge the doughnuts in the water, lift them out with a slotted spoon, and let them drain on kitchen paper. Using a doughnut nozzle, fill the doughnuts with orange marmalade and dust the tops with powdered sugar, if desired. Makes 14 doughnuts. You can also vary the doughnuts slightly, e.g., with lemon zest and limoncello or with rum. Then fill with lemon or pineapple jam.